Apples (Malus domestica (Suckow) Borkh.) come in thousands of varieties grown around the world. Modern cultivars range from sweet club apples developed in university breeding programs to heritage varieties that have been grown for hundreds of years. Below are 65 common apple types organized by category, starting with supermarket standards and moving through club varieties to classic heirlooms.
Apples can be grouped by sweetness, peel color, harvest season, place of origin, or intended use. Some are crisp and tart for pies. Others are soft and sweet for applesauce. There are red apples, green apples, yellow apples, and pink apples. Some varieties taste best fresh off the tree. Others need a few weeks in storage to develop full flavor.
Classic supermarket apples
These 10 varieties appear in grocery stores worldwide. Growers produce them in large quantities because they ship well, store well, and appeal to a wide range of tastes.
‘Gala’ apple
Gala apples were discovered in New Zealand and have become the most-grown variety in the United States. The peel shows red and yellow stripes. The flesh is sweet and crisp. Galas work well fresh, in applesauce, or baked. They ripen in late summer and keep for several months in cold storage.
‘Red Delicious’ apple
‘Red Delicious’ is the classic deep red American apple with an elongated shape and five bumps on the blossom end. The flavor is mild and slightly sweet. The texture can be soft or mealy, especially in fruit that has been stored too long. Red Delicious apples look beautiful in a fruit bowl but are not known for exceptional flavor.
‘Honeycrisp’ apple
Honeycrisp apples were bred by the University of Minnesota and released in the 1990s. They have a green-yellow base color with bright red streaks. The flavor is sweet with a touch of tartness. The texture is exceptionally crisp and juicy. Honeycrisps are best eaten fresh or used in special holiday recipes where their texture can be appreciated.
‘Fuji’ apple
Fuji apples were developed in Japan in the 1930s. They have a pink-red peel with faint yellow stripes. The flesh is dense, crisp, and very sweet. Fuji apples are among the sweetest apple varieties available and are grown year-round in different regions. They keep well in storage and remain crisp for months.
‘Granny Smith’ apple
Granny Smith apples originated in Australia in the 1860s. They are bright green with occasional white spots. The flesh is firm and very tart. Most Granny Smiths are picked before they develop any sweetness. They hold their shape when baked and are one of the best apples for apple pie. They also pair well with sweet caramel dip.
‘Golden Delicious’ apple
Golden Delicious apples are American apples discovered in West Virginia in the early 1900s. They have a golden-yellow peel when ripe. The flavor is sweet and mild. The texture is crisp when fresh but softens in storage. Golden Delicious apples work well fresh, in applesauce, in baking, and in cooked dishes.
‘Jonagold’ apple
Jonagold apples were bred at Cornell University in New York. They are a cross between ‘Jonathan’ and ‘Golden Delicious’. The peel is red with golden freckles. The flavor is well-balanced between sweet and tart. The texture is crisp and juicy. Jonagolds are excellent for baking because they hold their shape and have good flavor.
‘Braeburn’ apple
Braeburn apples were discovered in New Zealand in the 1950s. They have a red peel with yellow-orange streaks. The flavor is sweet-tart with a hint of spice. The texture is firm and crisp. Braeburn apples are good fresh or baked, and they hold their texture well in pies and cooked recipes.
‘McIntosh’ apple
McIntosh apples originated in Canada in the early 1800s. They have a bright red and green peel. The flesh is white, tender, and juicy. The flavor is tart with a hint of sweetness. McIntosh apples soften quickly in storage. They are one of the best apples for applesauce because they break down easily when cooked.
‘Crispin’ apple
‘Crispin’ apples are also called ‘Mutsu’. They were bred in Japan in the 1930s. They are large green apples with a sweet, honeyed flavor. The texture is very crisp and juicy. Crispin apples can be eaten fresh, cooked, or baked. They work well in a variety of recipes.
Brand-name club apple varieties
Club apples are proprietary varieties that require a license to grow. These 15 brands represent patented or trademarked cultivars marketed under specific names. Growers must meet quality standards to sell fruit under these brand labels.
Pink Lady apple
Pink Lady apples are the brand name for select ‘Cripps Pink’ apples that meet strict quality standards. They were developed in Australia in the 1970s. The peel is pink-red with golden streaks. The flavor is sweet-tart and balanced. The texture is crisp and juicy. Pink Lady apples are slow to brown when sliced, making them good for fresh serving. They also work well in baking.
SweeTango apple
SweeTango apples were developed by the University of Minnesota as an improved version of ‘Honeycrisp’. They have a red-orange peel with yellow highlights. The flavor is very sweet with a hint of tang. The texture is exceptionally crisp and juicy. SweeTango apples are best eaten fresh so their texture can be fully appreciated.
Envy apple
Envy apples are the brand name for the ‘Scilate’ cultivar from New Zealand. They are a cross between ‘Gala’ and ‘Braeburn’. The peel is deep red with some yellow showing through. The flavor is sweet-tart and complex. The flesh is dense and crisp. Envy apples are slow to brown and can be eaten fresh, baked, or cooked.
Jazz apple
Jazz apples are the brand name for the ‘Scifresh’ cultivar from New Zealand. Like ‘Envy’, Jazz apples are a cross between ‘Gala’ and ‘Braeburn’. The peel is red and yellow. The texture is very crisp. The flavor is sweet-tart and tangy. Jazz apples work well fresh or cooked.
Kanzi apple
Kanzi apples are the brand name for the ‘Nicoter’ cultivar bred in Belgium. They are a cross between ‘Gala’ and ‘Braeburn’. The peel is red with yellow patches. The texture is firm and dense. The flavor is tart with moderate sweetness. Kanzi apples can be eaten fresh or used in cooking.
Ambrosia apple
Ambrosia apples were discovered by chance in British Columbia, Canada, in the 1990s. They have a pink-red peel with cream-colored patches. The flavor is very sweet with low acidity. The flesh is juicy and tender. Ambrosia apples are slow to brown when sliced, making them good for fresh serving and salads.
Opal apple
Opal apples were bred in the Czech Republic in the 1990s. They have a bright yellow peel with occasional russeting. The flavor is sweet and fruity. The texture is crisp and juicy. Opal apples are slow to brown when cut and work well fresh or in salads.
Piñata apple
Piñata apples are the brand name for the ‘Pinova’ cultivar bred in Germany. They are also sold under the name ‘Sonata’. The peel is orange-red with yellow stripes. The flavor is sweet-tart with tropical notes. The texture is crisp and juicy. Piñata apples can be eaten fresh, used in salads, or baked.
Cosmic Crisp apple
Cosmic Crisp apples were bred at Washington State University and released in 2019. They are a cross between ‘Honeycrisp’ and ‘Enterprise’. The peel is dark red with prominent white lenticels that look like stars. The flavor is sweet-tart. The texture is very crisp and juicy. Cosmic Crisp apples store for many months and are best eaten fresh.
EverCrisp apple
EverCrisp apples were developed in Ohio as a cross between ‘Honeycrisp’ and ‘Fuji’. The peel is red with yellow patches. The flavor is sweet and rich. The texture is crisp and juicy. EverCrisp apples store well and are best eaten fresh.
Rave apple
Rave apples are an early-season variety developed at the University of Minnesota. They are related to ‘Honeycrisp’. The peel is red with some yellow. The flavor is sweet-tart. The texture is crisp. Rave apples are smaller than ‘Honeycrisp’ and ripen in late summer. They can be eaten fresh or cooked.
Sweetie apple
Sweetie apples are another cross between ‘Gala’ and ‘Braeburn’ from New Zealand. The peel is red and yellow. The flavor is sweeter and less tart than ‘Jazz’. The texture is crisp. Sweetie apples can be used fresh or baked.
Smitten apple
Smitten apples are a newer variety from New Zealand. The peel is yellow-red with stripes. The flavor is sweet with a hint of tartness. The texture is crisp and crunchy. Smitten apples are generally eaten fresh.
Lady Alice apple
Lady Alice apples were discovered growing by chance in Washington State in the 1970s. The peel is pink-red with yellow areas. The flavor is complex and well-balanced. The texture is crisp. Lady Alice apples are slow to brown when sliced and can be eaten fresh or cooked.
Autumn Glory apple
Autumn Glory apples are the brand name for the ‘Huaguan’ cultivar. They were selected in Washington State. The peel resembles ‘Fuji’ in color. The flavor is sweet with notes of caramel and cinnamon. Autumn Glory apples are generally eaten fresh but can also be baked.
American heirloom apples
These 16 varieties have been grown in the United States for over a century. Many were discovered by chance rather than bred in programs. They represent the diverse apple heritage of American orchards.
‘Jonathan’ apple
Jonathan apples were discovered in New York in the early 1800s. The peel is red with yellow patches. The flesh is crisp and tart with a complex flavor. Jonathan apples are good fresh but are especially known as excellent pie apples.
‘Rhode Island Greening’ apple
‘Rhode Island Greening’ apples are large, green, tart heirloom apples from Rhode Island. They have firm flesh and a sharp acidic flavor. Rhode Island Greening apples are excellent for pies and baking. They hold their shape well when cooked.
‘Esopus Spitzenburg’ apple
‘Esopus Spitzenburg’ apples are red heirloom apples with russeted patches from New York. The flavor is complex and rich. The texture is crisp and firm. These apples are excellent fresh but can also be cooked or baked.
‘Newtown Pippin’ apple
‘Newtown Pippin’ apples are tart, green heirloom apples from Queens, New York. They have firm flesh and a citrusy flavor. The flavor improves after a month or two in storage. Newtown Pippin apples are excellent in pies and can also be eaten fresh by those who enjoy tart apples.
‘Northern Spy’ apple
‘Northern Spy’ apples are sweet-tart heirloom apples from New York. They have a red-pink peel with yellow streaks. The flavor is well-balanced and rich. Northern Spy apples are excellent fresh or juiced but are especially known as one of the best apples for pie.
‘Rome Beauty’ apple
Rome apples are cooking apples from Ohio with a deep red peel. They have firm, dry flesh and a mildly sweet flavor. Rome apples are not the best for fresh eating but are excellent in baking and cooked dishes.
‘Black Oxford’ apple
‘Black Oxford’ apples are heirloom apples from Maine with a distinctive purple-black peel. The flesh is very firm and white. The flavor is complex and improves with storage. Black Oxford apples can be eaten fresh throughout winter or used in baking.
‘Westfield Seek-No-Further’ apple
‘Westfield Seek-No-Further’ apples are red heirloom apples with yellow freckles from Massachusetts. They have a complex, balanced flavor and a crisp, snappy texture. These apples are best enjoyed fresh.
‘Hudson’s Golden Gem’ apple
‘Hudson’s Golden Gem’ apples are yellow-gold russeted apples from Oregon. They are larger than most russet types. The flavor is sweet and nutty with pear-like notes. Hudson’s Golden Gem apples can be eaten fresh or pressed for cider.
‘Blue Pearmain’ apple
‘Blue Pearmain’ apples are heirloom apples from New England with a purple-red peel. They have a complex fresh flavor and an unusual deep color. Blue Pearmain apples are best eaten fresh where their color can be appreciated.
‘Grimes Golden’ apple
‘Grimes Golden’ apples are golden-yellow heirloom apples from West Virginia. The texture is crisp. The flavor is sweet-tart with tropical notes. Grimes Golden apples are good fresh but are especially good in cider or applesauce.
‘Winesap’ apple
‘Winesap’ apples are small red heirloom apples from New Jersey. They are very firm with a complex sweet-tart flavor. Winesap apples are rarely eaten fresh. They are typically stored for a few months and then used in baking or for cider.
‘Roxbury Russet’ apple
‘Roxbury Russet’ apples are golden russeted heritage apples from Massachusetts. They have thick skin and dense, hard flesh. The flavor is spicy and acidic. Roxbury Russet apples store for many months and are excellent for winter baking.
‘Baldwin’ apple
‘Baldwin’ apples are red heirloom apples from Massachusetts. They have a complex flavor that becomes sweeter when allowed to ripen fully on the tree. Baldwin apples can be eaten fresh, baked in pies, or made into cider or applesauce.
‘Nodhead’ apple
‘Nodhead’ apples are deep red heirloom apples from New Hampshire. They are sweet, tart, and rich. The texture is crunchy but still juicy. Nodhead apples are good fresh or baked.
‘Hubbardston Nonesuch’ apple
‘Hubbardston Nonesuch’ apples are large red apples from Massachusetts with small freckles on the peel. They are crunchy and sweet. These apples are generally eaten fresh but can also be used for applesauce or juice.
Modern specialty apple varieties from the USA
These 10 modern American varieties were bred in university programs during the 20th century. They are less common than supermarket standards but are grown for specific qualities or regional markets.
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